Caldo de Pescado (Mexican Fish Soup)

Customize your soup with additional vegetables such as corn, zucchini, or broccoli.

Course Soup

Cuisine Mexican

Prep Time 5

Cook Time 20

Total Time 25

Servings servings (2 1/2 cups each)

Calories 351kcal

2 tablespoons olive oil
1 medium onion peeled and chopped
2 carrots peeled and chopped
2 ribs celery chopped
2 cloves garlic minced
6 cups vegetable broth (see note 1)
1 (14-ounce) can crushed tomatoes
1 large potato peeled and diced (about 1 pound)
1 jalapeño pepper seeded and minced (see note 2)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Mexican oregano (see note 3)
Salt and freshly ground black pepper
4 tilapia fillets thawed and chopped into 1-inch pieces (about 1 to 1.5 pounds total, see note 4)
fresh cilantro leaves and lime wedges, for serving (see note 5)
Crusty bread such as bolillo rolls, for serving

In a large saucepan, heat olive oil over medium-high heat until shimmering. Add onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
Stir in vegetable broth, crushed tomatoes, potatoes, jalapeño, cumin, coriander, Mexican oregano, and 1/2 teaspoon salt. Bring to a boil; reduce heat and simmer uncovered for 10 minutes.
Stir in tilapia pieces and heat until cooked through, about 4 to 5 minutes longer. Season to taste with salt and pepper (I like 1/2 teaspoon additional salt and 1/4 teaspoon pepper). Garnish with cilantro and serve with lime wedges and bread.

Broth: I used vegetable broth here so this soup is safe for Fridays during Lent. You could also substitute fish stock or shrimp stock.
Jalapeños: Some jalapeños are very mild with a grassy taste, and some are hot as fire. You never know what you’re going to get until you take a bite! If you’re worried about the spice, remove any seeds and inner membranes for the chiles (and wear gloves if you want to).
Mexican oregano: Italian oregano is not a substitute here, so if you can’t find Mexican oregano, just omit it.
Tilapia: To thaw the tilapia, place it in a bowl under cool water for 20 minutes or thaw overnight in the refrigerator.
Cilantro: If you hate cilantro, just leave it out.
Yield: This recipe makes 4 hearty servings soup. Each serving is about 2 cups of broth with vegetables and 1/2 cup tilapia.
Storage: Store the leftover broth and vegetables covered in the refrigerator for up to 4 days, and add the fish to it when you want to eat it, heating it over the stove until the fish is cooked through.